• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    A non-distilled beer-type beverage is produced from a wort prepared from hydrolyzed starch that is fortified with a protein hydrolyzate, a source of ammonium ions and potassium phosphate.
    公开号:SU805953A3
    申请号:SU762362503
    申请日:1976-05-25
    公开日:1981-02-15
    发明作者:Р.Витт Пол
    申请人:Грейн Просессинг Корпорейшн (Фирма)；
    IPC主号:
    专利说明:

    (54) METHOD FOR OBTAINING A MASS FOR ALCOHOLIC BEVERAGE TYPE OF BEER
    as a source of assimilable nitrogen, as well as a potassium phosphate buffer to regulate the pH level of 5.25, 8 and provide the environment with potassium phosphate nutrients. Urea is used as a source of ammonium ions.
    Thus prepared liquid wort in a known manner with a content of 5–25 wt.% Solids is fermented in the presence of previously introduced yeast for 2–8 days at 12–40 ° C, while in the fermented wort during yeast inoculation with conditions are created for practically complete fermentation or to achieve a higher realization of the degree of fermentation, glucoamilau is injected in an amount of 0.01-0.1% of the mash volume.
    Next, to prepare the drink, the wort is kept under carbon dioxide pressure npH (-l) - (0) t for 2-10 days, filtered and saturated with carbon dioxide at the rate of 2.6-2.8 volumes per beer at standard temperature and pressure. It is advisable to pasteurize the finished drink and then pour it into containers.
    To produce one kiloliter of drink according to the proposed method, the following amount of raw materials is used.
    Starch, kg 100-240 Protein hydrolysis product, kg1.25-2.5
    Ammonium nitrous, as urea, kg 0,43-0 / 86 Potassium, 200-600 g
    Phosphorus, g-4-400
    Calcium like
    CaS04 70-100.
    Corn, rice, rye, millet and other cultures are used as starch source, proteins of both animal and plant origin are hydrolyzed to produce protein hydrolyzate, and hydrolysis is carried out in a known manner using various bacterial or fungal preparations and plant sources such as ka papain, bromelain and ficin as well. enzymes of animal origin, such as pepsin and trypsin.
    Example. For the production of one kiloliter of wort, the following number of constituent parts is prepared
    Maize starch, kg 100 Product of hydrolysis of cotton flour, kg 5 Urea ,, kg0,85
    KH2PO4, kg .1.20
    Kz.NROg, kg0,30
    CaSO kg0,10.
    Corn starch is mixed with 100 g of the solid equivalent of malt extract and 300 l of water for 10 years. The temperature of the mixture is raised at a rate of 1.01, 5 s / min in succession to 72 ° C and maintained at this temperature for 10 minutes, then it is raised
    to 78 ° C for 10 min and finally to 101 ° C and incubated for 5 min. Then the temperature is lowered to 64 ° C with 250 l of cold water and the addition of, K, and CaS04, together with 600 g of solid equivalent
     malt extract. The mixture is kept for 50 minutes, then lifted up to and maintained for 10 minutes. The carbohydrate composition of the hydrolysis product: 6% monosaccharide, 52% disaccharide and 10% trisaccharide.
    Protein hydrolysis of plant origin is prepared by pouring 5 kg of cotton flour into approximately
    5 12 l of water at a temperature of up to 52 ° C together with 5 g of a proteolytic enzyme. To digest the protein, a time of about 20-24 hours at a pH of 4.5 is given, after which the filtering solution is rubbed to remove undissolved substances, and the filtrate is added to the boiler containing the starch hydrolysis product. To provide 10–12 international units for bitterness, 850 grams of urea is added during the final hopping together with a sufficient amount of hops and enough water to provide a total amount of one kiloliter. The wort is boiled over. 30 min, after which
    0 is poured into the filtering tank for filtration. Then, according to limestone fermentation processes, fermentation is carried out to produce a beverage of the type of beer given
    5 wort. The wort is cooled to 13c and saturated with sterile air, a sufficient amount of Sacct haromyces car 1 ste rqen yeast is added to provide 110 cells per milliliter. After 8 days, the enzyme activity ceases and the yeast flocculates. In the yeast inoculation, glucoamylase is introduced in an amount of 0.1% of the volume of the wort.
    The beverage is stored under pressure at about 6 functions. per square inch then consistently passed through a preliminary and polishing filters, pasteurized and packaged by known technology.
    0 Composition of wort and beverage, such as Beer / next;
    权利要求:
    Claims (3)
    [1]
    Claim
    1. A method of producing a wort for an alcoholic beverage such as beer, involving the hydrolysis of starch, the preparation of a liquid wort from a starch hydrolyzate with the introduction of protein, adding yeast to the wort and fermenting it, characterized in that, in order to intensify the process and improve the quality of the finished product , if applicable :. When a liquid wort is added, an ammonium ion source is additionally introduced into it, and the protein source is pre-hydrolyzed, while the wort is subjected to fermentation with a content of 5-25 wt.% solids for 2-8 days at 12-40 ° C.
    [2]
    2. The method according to π. It is important that they use mo- as a source of ammonium ions. chevin.
    [3]
    3. The way pop.1 distinguish-
    55 sch and th with the fact that, in. fermented wort is administered glucoamylase in an amount of 0.01-0.1% of the volume of the wort.
    类似技术:
    公开号 | 公开日 | 专利标题
    SU805953A3|1981-02-15|Method of wort production for beer-type alcoholic beverage
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    同族专利:
    公开号 | 公开日
    DK247176A|1976-12-07|
    ES448611A1|1977-07-01|
    SE432607B|1984-04-09|
    FI55865C|1979-10-10|
    NO761918L|1976-12-07|
    FR2313447A1|1976-12-31|
    BE842510A|1976-10-01|
    JPS51148096A|1976-12-18|
    MX3865E|1981-08-26|
    AU503026B2|1979-08-23|
    CS209851B2|1981-12-31|
    NO146603C|1982-11-03|
    US4073947A|1978-02-14|
    ZA762368B|1977-04-27|
    JPS579788B2|1982-02-23|
    GB1547832A|1979-06-27|
    NO146603B|1982-07-26|
    AU1468976A|1977-12-15|
    DK143452B|1981-08-24|
    FI761597A|1976-12-07|
    CA1079660A|1980-06-17|
    AR211537A1|1978-01-30|
    PH19761A|1986-06-27|
    NL7606058A|1976-12-08|
    SE7606361L|1976-12-07|
    DE2624808A1|1976-12-16|
    DK143452C|1981-12-28|
    FI55865B|1979-06-29|
    DD127051A5|1977-08-31|
    IT1060298B|1982-07-10|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US3295987A|1962-08-21|1967-01-03|Kyowa Hakko Kogyo Kk|Method of producing alcoholic malt beverage|
    US3332779A|1965-04-02|1967-07-25|Falstaff Brewing Corp|Neutral tasting alcoholic malt beverage|
    GB1304854A|1969-07-25|1973-01-31|
    US3908021A|1973-08-17|1975-09-23|Schlitz Brewing Co J|Preparing a neutral tasting alcoholic base|US4241183A|1979-04-30|1980-12-23|Grain Processing Corporation|Starch liquefaction process|
    US4857326A|1986-12-29|1989-08-15|Stitt Paul A|Stable nutritive and therapeutic flax seed compositions, methods of preparing the same, and therapeutic methods employing the same|
    US5639731A|1987-05-22|1997-06-17|Pripps Bryggerier Ab|Amino acids for the preparation of a beverage|
    US4788066A|1987-12-14|1988-11-29|Grain Processing Corporation|Preparation of low alcohol beer|
    AT258978T|1999-06-16|2004-02-15|Cerestar Holding Bv|METHOD FOR PRODUCING A BEER TYPE DRINK|
    AU1142001A|2000-10-19|2002-04-29|Dsm N.V.|Protein hydrolysates|
    US7186426B2|2001-02-23|2007-03-06|Kraft Foods Holdings, Inc.|Prevention of lactic acid bacteria spoilage of beer through use of bacteriocin-containing fermented wort|
    US20030134007A1|2002-01-16|2003-07-17|Donhowe Erik Thurman|Product and process of making an alcohol containing sport drink|
    AU2003283220A1|2002-12-05|2004-06-23|Novozymes A/S|Beer mashing process|
    US20040241281A1|2003-03-19|2004-12-02|Grain Processing Corporation|Alcoholic beverage|
    CA2532030C|2003-07-10|2009-06-09|Sapporo Breweries Limited|Alcoholic beverage with improved foaming properties and method for processing same|
    US20050064066A1|2003-08-07|2005-03-24|Grain Processing Corporation|Alcoholic beverage|
    CN101124314A|2004-12-21|2008-02-13|不二制油株式会社|Method of producing beers and soybean peptide for producing beers|
    JP4732112B2|2005-01-20|2011-07-27|サッポロビール株式会社|Method for producing sparkling alcoholic beverage and sparkling alcoholic beverage produced using the method|
    CA2552693A1|2006-07-18|2008-01-18|Farmpure Beverages Inc.|Novel fermentation process and uses therefor|
    CA2583817A1|2006-07-18|2008-01-18|Farmpure Beverages Inc.|Novel fermentation process and uses therefore|
    JP6615436B2|2014-07-04|2019-12-04|キリンホールディングス株式会社|A low-bitter beer-taste beverage characterized by citrus aroma and sweetness|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    US58465975A| true| 1975-06-06|1975-06-06|
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